The Chicken and the Egg: A Family Cookbook

  • Home
    • Family Cookbook History
    • In Memory of Marie Skov
    • Contributors
  • Special Helps
    • Cooking Times & Temperatures
    • Emergency Substitutions
    • Food equivalents
    • Hints
    • Measurements Equivalents
    • Table of Proportions
  • Photo Guides
    • Cookbooks of Special Interest
    • Cooking Techniques
    • Cooking Utensils
  • Menu Ideas & Special Occasions
  • Meal Ideas without Recipes
  • Creative Food Ideas
    • Baked Goods & Confections
    • Fruits & Vegetables
    • Miscellaneous
  • Appetizers
  • Beverages
  • Biscuits & Breads
    • Biscuits
    • Quick Breads
    • Yeast Bread
  • Breakfast
    • Coffee Cakes
    • Donuts, Muffins & Rolls
    • Main Dishes
  • Preserved Foods & Cheese
  • Desserts
    • Cakes & Cupcakes
    • Candy & Confections
    • Cookies
    • Frostings & Fillings
    • Other Desserts
    • Pies
    • Pastries
  • Main Courses
    • Beef
    • Casseroles
    • Eggs & Cheese
    • Fish & Seafood
    • Pork
    • Pasta & Rice
    • Poultry
    • Vegetarian
  • Chinese
  • Mexican
  • Sandwiches
  • Salads & Salad Dressings
  • Sauces & Gravies
  • Side Dishes
  • Soups, Chili & Stews
  • Miscellaneous
  • chickenandeggcookbook.com
Luncheon Tuna Salad Mold

1 3-Oz Package Lemon Jello 1/2 Cup Walnuts Or Pecans, Chopped
1 Cup Water, Boiling 1/2 Cup Maraschino Cherries,
1 Cup Salad Dressing -Chopped
1 Cup Heavy Cream, Whipped 3 Hard Cook Eggs
1 1/2 Cup Celery, Finely Chopped 1 Can Flaked Tuna, Well Drained
1/2 Cup Cheddar Cheese, Grated

Dissolve jello in boiling water; cool until partially set, then whip. Mix all ingredients together with jello. Place in 11x7 inch pan and refrigerate until set. Cut in squares and serve on lettuce cups. (When recipe is doubled used a 9x13 inch pan).

Recipe - Jean Hansen


Back to Salads & Salad Dressings






Powered by Create your own unique website with customizable templates.